Chorizo and Bean Topping:
\n4 tablespoons vegetable oil
\n5 ounces raw pork chorizo
\nOne 16-ounce canned refried black beans<\/p>\n
10 inch corn tortillas (crunchy or not)
\n1\/2 cup Oaxaca cheese
\nIceberg lettuce, shredded
\nKosher salt and freshly ground black pepper
\nCrumbled queso fresco
\nMexican crema
\n
\nFor the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat. Add the chorizo and cook until crisp, about 6 minutes. Remove from the heat and reserve.<\/p>\n
In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat. Add the beans and cook until warm, about 5 minutes. Remove from the heat and reserve.<\/p>\n
If using non-crispy tortillas:
\nDrizzle the oil into hot skillet and place tortilla into the skillet to cook for about 1 minute. Turn over to cook on the other side.<\/p>\n
To assemble the pizza: Spread 1\/2 cup of the warm refried beans onto the cooked side of dough. Add 1\/4 cup Oaxaca cheese and 1\/2 cup cooked chorizo. Continue to cook for until the cheese is melted, another 2 to 3 minutes. Remove the pizza from the pan onto a round serving platter. Top with the iceberg lettuce. Season with salt and pepper. Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema. Cut into 4-inch squares and serve immediately. Repeat with the remaining half of dough and toppings.<\/p>\n
Read more at: http:\/\/www.foodnetwork.com\/recipes\/marcela-valladolid\/mexican-chorizo-pizza-tlayuda-recipe\/index.html?oc=linkback<\/p>\n